Chocolate Shortbread Cookies
A classic shortbread cookie recipe with melt in your mouth texture and a chocolate twist! These chocolate shortbread cookies are sure to please at any gathering, or just because!
Chocolate Shortbread Cookies, Shortbread Cookies
I use this corn-free kind
of sea salt on top of each cookie
Preheat oven to 325°
Cream together butter and sugar.
Add flour and cacao, mix until well combined.
If mix is too stiff, add vanilla or a teaspoon of cold water.
Add dough to a plastic bag, cut the tip off of the bag (1/2" wide). Pipe onto baking sheet in desired shape.
The dough will self level as it bakes.
Pierce each cookie 2x with a fork. Sprinkle on sea salt, if desired.
Bake for 15-18 minutes, or until the edges are golden brown.
If cookies are underdone in the middle once you remove them from the oven, cook for another 3-5 minutes and test again.
Store at room temperature for 3 weeks, or in the freezer for up to 6 months.
Chocolate Shortbread Cookies https://www.amodernhomestead.com/einkorn-chocolate-shortbread-cookies/